Lamb in Black Pepper Sauce
This is a spicy and sweet dish. The key here is to avoid overcooking the lamb, as it will easily dry out and get tough.
⏱️ Prep: 10 min🍳 Cook: 6 min
Ingredients
| 1 pound | 455 g | boneless lamb sirloin, cut across the grain into 1/4-inch strips |
| 1 tablespoon | 15 ml | soy sauce |
| 1 tablespoon | 15 ml | rice wine |
| 1 tablespoon | 15 ml | cornstarch |
| 1 teaspoon | 5 ml | Chinese five-spice powder |
| 2 tablespoons | 30 ml | vegetable oil |
| 3 | garlic cloves, crushed and chopped | |
| 1 tablespoon | 15 ml | crushed and chopped fresh ginger |
| 1 teaspoon | 5 ml | freshly ground black pepper |
| 1 teaspoon | 5 ml | ground Sichuan peppercorns |
| 1 bunch | scallions (6 to 8), cut into 1/2-inch pieces | |
| 1/4 cup | 60 ml | oyster sauce |
| 1 teaspoon | 5 ml | hot sesame oil |
| — | Steamed rice or noodles, for serving |
Instructions
- Seal the lamb, soy sauce, rice wine, cornstarch, and five-spice powder in a large zip-top bag. Massage for 2 minutes.
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers. Add the garlic and ginger and stir-fry for about 1 minute, until lightly browned.
- Add the marinated lamb and stir-fry for 30 seconds. Add the black pepper and Sichuan peppercorns and stir-fry for 30 seconds. Add the scallions and stir-fry for 30 seconds.
- Add the oyster sauce and sesame oil and stir-fry for 30 seconds.
- Serve over steamed rice.
SUBSTITUTION TIP: Pork or beef could be substituted for the lamb.